Friday, April 3, 2009

This is a satisfyingly big, sweet and moist cake using the first Irish-grown seasonal fruit. We got some rhubarb in our organic veg basket and I wanted to find a tasty recipe (this has turned into a cake blog somehow!) to use it in. I adapted this to my own purposes from a recipe I found online from Marian McCormack. It has way more sugar than I’d normally use in baking, but what the hell. It smells gorgeous when it's baking too.

• Preheat the oven to 180˚C• Lightly grease an 8 in round cake tin and line base with baking paper• Finely slice the rhubarb• Sieve the flour and baking powder then combine with the rhubarb and sugar in a bowl• Add vanilla essence, NoEgg mixture or eggs, soya yoghurt and melted marg, stirring until mixture is combined• Spoon mixture into cake tin and bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake